Sunday Broccoli & Blue Cheese Soup

This week has been such a busy one, hence the lack of posting until today. I've just started a new placement as part of my university course in a psychiatric rehabilitation centre, so it's been a bit full on. I've spent most of the week following my educator around in a bit of a daze, trying to get my head around a new environment. This week I also attended a Halloween party at work, needless to say there was a lot of Tequila and dancing to thriller going on. (I'm still getting flash backs now) 

This is however, my first weekend off in a long time, so I thought what a better way to spend an Autumn weekend cooking and recovering from Halloween (the two day hangovers have arrived). I took a trip to the local farmer's market and brought some lovely blue cheese from a farm in Kent. You don't have to go a farmer's market, or Kent for that matter, any blue cheese will do. I just prefer a slightly milder one and was too lazy to walk to the super market. 

This soup is so tasty, I think it even rivals my dad's version. It took less than half an hour to make and is all done in one pot.

I want to let you all know that while I was making this soup, I was listening to this - My Song of the Week 

Ingredients

2  Large heads of broccoli

3  Cloves of garlic

200 ml Stock 

150 g Blue cheese

100 ml Double cream

2 tbls Olive oil

Salt & Pepper to taste

Start by heating the oil in a large heavy based pan, throw in the garlic cloves and leave to infuse for a minute or two. Chop the broccoli into medium pieces and put into the pan, adding the stock, salt and pepper. Leave to cook until the broccoli is tender. Scoop the broccoli into a blender, or alternatively, use a hand held blender to liquidise. Add the cream and cheese while blending. I always add a small amount of cheese at a time so that it's not over powering. Keep tasting as you're going, you may want to add more salt, pepper or cheese.